I know it’s not the holidays yet, but I couldn’t resist making sweet potato pound cake after discussing with hubby what else I can make with sweet potatoes, besides I had two beautiful sweet potatoes in the kitchen begging to be used.
Making Sweet Potato Pound Cake.
In my country, we do have sweet potato, which we only boil and eat, not much creativity there huh? But it’s delicious and didn’t need spices. Coming to the States I heard many raves about sweet potato pie and baked sweet potatoes. As a foodie, I was happy to know that there are many dishes created using sweet potato, but the surprise was when I saw the sweet potato sold in the USA.
The sweet potato in the US is orange from the outside and inside, smells so good, and is big. I was so excited like a kid who just entered an amusement park (yes, I do get over excited sometimes.)
The first experience was at my mother in law’s house, she made an amazing sweet potato side dish for supper and the flavor was out of this world. Now, I’m encouraged to try everything sweet potato.
I went with hubby to a well-known restaurant and ordered sweet potato, it was horrible. We went to a well-known bakery shop in New York to try the pie but I couldn’t take more than one bite. I was so disappointed with the restaurant and bakery and wondered how can professionals ruin such a beautiful and tasty gift to mankind (the sweet potato)!
I am on a mission to change this and was able to make the Best Sweet Potato Pie (I did use the word best because to me and my family it was, and I honestly didn’t taste a better sweet potato pie yet. I’m not bragging I promise.) Then I made Baked sweet potato with honey and butter sauce, of course, I can’t stop there so I challenged myself and made Sweet Potato Cream Caramel, and now Sweet Potato Pound Cake.
This sweet potato pound cake is moist, delicious, and you will never be happy with just one slice. Although this cake is butter based and usually butter based cakes go dry in the fridge but this cake stayed moist and it’s best to keep it in the fridge because of the sweet potato.
Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.
As for my recipe, here you go!
- ¾ cup cake flour or 10 tablespoon all-purpose flour +2 tablespoon cornstarch
- 1 teaspoon baking powder
- Pinch of salt
- 6 tablespoon unsalted butter at room temperature
- 10 tablespoon sugar
- ¼ cup raisins
- 1 teaspoon vanilla
- 2 tablespoon milk
- 2 large eggs
- ¾ cup boiled and mashed sweet potato
- ½ teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Preheat oven to 350F/180C. Line 9 x 5 x 3-inch baking pan with parchment paper.
- In a bowl, sift flour, salt, baking powder, nutmeg, and cinnamon. Take ½ teaspoon from this mixture and add the raisins to coat. Keep aside.
- In a different bowl, beat the sugar and butter until light in color. Add the vanilla and beat some more.
- Add the sweet potato and beat on high, add the milk and continue beating.
- Add the eggs one at a time and beat until combined.
- Add flour and raisins to the wet ingredients and mix gently.
- Pour into the prepared baking pan and bake for 56 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 5 minutes, then let it cool completely on cool rack.